Potato Pancakes
By Mark Lishchynsky (Marco)

The following recipe is MY (easy) way of preparing this all time favorite.
The biggest deviation is that I use a BLENDER instead of hand grating so
there is no chance of blood letting from scraped knuckles.

Here's the ingredients:

2 onions (lemon size of larger) Onions are a VITAL ingredient and more
could be used.

1 C. flour

1 C. breadcrumbs

4 large eggs (more if only whites are used)

Pepper (lotsa)

Salt (to taste) Potatoes usually need quite a bit of salt

Method

Cut up potatoes and onions into manageable pieces to fit into blender.(This
may take several repetitions due to blender capacity- do NOT overload). Use
wooden spoon to push potatoes and onions into rotating blade. (Blend ONLY
till a whirlpool forms) Repeat till all potatoes and onions are blended. Put
the mixture into stainless bowl and add rest of ingredients. Mix all with
spoon till well incorporated.

Preheat a large frypan.

Add about 1/8 to 1/4 inch of cooking oil (I use Mazola) Lower heat to
medium. More oil will be needed for next batch etc., etc.

Ladle potato mixture into hot oil and flatten a bit with ladle. (The
pancakes should be about 1/4 thick and about 4-5 inches in diameter).